Basil Eggplant

1 or 2 chili peppers

2 eggplants, cut into pieces

1 tablespoon soy sauce

2 cloves garlic, chopped

1 tablespoon sugar

about 1/2 cup basil leaves

1 tablespoon cooking oil

1 cup water

Heat a pan over medium high heat; then add the oil, chili peppers, and garlic. Stir until the garlic turns light golden brown. Add eggplant and stir; then add water and cover. Keep the lid closed until the eggplant turns from white to translucent, about 5-7 minutes. Nearly all of the water should have evaporated at this point; if not, cook a minute or two longer. Add soy sauce and sugar, and stir. Add the basil and stir quickly to heat it while retaining the color. Turn off heat and immediately serve over rice. Garnish with basil flowers if you have them.